I'll tell you the problem with using ceramic style cooker predominantly as a smoker....

By design they are very efficient because they are insulated. That is achieved by being able to burn a very small fire but contain the heat that the fire puts off. The problem you run into is that sometimes on long cooks the fire is so small that you have trouble producing good smoke from the wood your trying to burn. I have an Egg and still use it for long cooks sometimes but your going to wrestle with the smoke part of it. The WSM doesn't have this problem as it is not as efficient but you have a larger and hotter heat source that is easily accessible. If you need to add more wood to an Egg or Akorn, etc your pulling everything out to get to the fire.

quote:. The WSM doesn't have this problem as it is not as efficient but you have a larger and hotter heat source that is easily accessible. If you need to add more would to an Egg or Akorn, etc your pulling everything out to get to the fire.

The meat only takes smoke for the first 1-2 hrs, so if you have have much smoke after that, it's no problem. You want good smoke when you first throw the meat on.

quote:Ok, so there is a guy in laplace selling a 2005 WSM for $150. It does not have a thermometer in it. Can I just drill a hole in it and install an aftermarket one or will that make the porcelain crack?

they didnt come with a thermometer in '05? that's a good deal if it's lightly used. i would think you could drill it but im not sure about the porcelain